blueberry buttermilk

Hi everyone, a new and delicious recipe coming to you. I got the recipe of this cake here and I’ve done it twice so far, the first time I forgot it a little bit in the oven and the cake burned a little. Even if it was delicious, I knew it would be even tastier. Then I repeated the recipe and this time I slightly decreased the temperature of my oven, because I came to the conclusion that my oven is in the hotter side… lol. And this time it came out perfect, I used a lot of blueberries to make the cake even more moist and delicious, it was impossible to eat just one piece. It is super soft and fluffy, and has blueberries in every bite… Yummy, so good! I guarantee that you will love.

blueberry buttermilk 2

Blueberry Buttermilk Cake


1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/4 teaspoon pure almond extract, or 1/2 teaspoon of pure vanilla extract
1/2 teaspoon finely grated lemon zest
1 large egg
1/2 cup (118 ml) well-shaken buttermilk
1 cup (5 ounces or 140 grams) of fresh blueberries


Preheat oven to 400°F. Butter and flour a 9-inch round cake pan, gently tap out any excess flour.
In a medium size bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, or the bowl of your stand mixer, beat the butter and 2/3 cup (146 grams) sugar at medium-high speed until pale and fluffy (about 3-5 minutes.) Beat in the almond extract and lemon zest. Add the egg and beat well, scrapping down the sides of the bowl as needed.
On low speed, add the flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Be gentle, don’t over mix.
Spoon batter into cake pan, smoothing top. Scatter the blueberries on top of the batter and sprinkle the entire surface with the remaining sugar.
Bake for 20 to 25 minutes, or until the center of the cake tests clean with a toothpick.
Allow the cake to cool in the pan for about 10 minutes before inverting it. Once it’s removed, gently place a plate on top of it and flip it over so that the berry side is facing up.
Makes one svelte 9-inch round cake.

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This time I bring a recipe that my Canadian “grandmother” did when we went to visit her, it is a traditional recipe that she got on the internet, super simple and super tasty. Actually I think that looks much like a clafoutis, but this is called pudding, even for me is in between a cake and a pudding. But the important thing is that the recipe is delicious, especially if you eat hot with a scoop of ice cream, yummy. Just to give you an idea, I did half the recipe and my sister ate it all alone…hehe.

Blueberry Pudding


2 cups blueberry
1 cup sugar
1 cup all-purpose flour
2 tsp baking powder
1 pinch of salt
1/3 cup butter, melted
2 eggs, beaten
1 tsp vanilla essence


Preheat oven to 350°.
Place the blueberries in the bottom of a 25cmx25cm glass dish and sprinkle with a little sugar (about 2 tbsp I think it’s good).
In a bowl, mix the cup of sugar, flour, baking powder and salt.
In a measuring cup, place the melted butter, eggs, vanilla and add the milk until you complete a cup. Mix it.
Incorporate the dry ingredients with a spoon and pour the batter over the blueberries.
Bake for about 55 minutes, or until surface is lightly browned.Serve warm with ice cream.

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This is a cheesecake recipe that I had posted here some time ago. And I always repeat it, but every time I end up changing the topping. The first time I made a cherry one, and then I made another one with strawberry and now I decided to make this one with a blueberry coulis. It was delicious, I think it was the best topping so far. I really advise you to try this cheesecake is delicious and super easy to make, you won’t regret.

Cheesecake with Blueberry Coulis


140g digestive biscuits
56g brown sugar
84g unsalted butter

500g cream cheese
170g sugar
2g salt
140g eggs (±3 eggs)
14g egg yolks (±1 egg yolk)
75g single cream
3ml vanilla extract

Blueberry Coulis:
1 cup blueberry
2 tbsp sugar
1 tbsp lemon juice


Preheat the oven to 330°F/165°C.

Base: Line the base of a 20-23 cm springform tin with a baking paper ( Wrap the outside (bottom and sides) of the springform pan with two layers of aluminum foil to prevent any leaking). Crush the Digestive biscuits finely, mix with sugar and melted butter. Press the biscuit mixture onto the base of the cake tin. Place into the fridge for 10 minutes.

Filling: To prepare filling, beat cheese with a mixer at high speed until smooth. Combine sugar and salt, beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract and single cream. Pour cheese mixture into prepared pan.

Bake the cheesecake in a water bath for 1h and 15min. Bake until the filling is more or less set (it shouldn’t wobble too much, when you lightly shake the cake tin). Remove from the oven and cool for 6 hours.

Topping: To prepare topping, combine blueberry, sugar, and lemon juice in a large saucepan; bring to a boil. Cook 5 minutes. Remove from heat and run through the blender. Cool to room temperature. Cover and chill. Serve over cheesecake.

Removing from pan: When cheesecake is done, remove springform pan or cheesecake pan (if using) from “water bath” in oven. Carefully remove larger pan with water in it from oven. It will be very hot. Discard water when it has cooled. Remove aluminum foil from sides and bottom of pan after your cheesecake has cooled completely in the refrigerator. When you are ready to release sides of springform pan, or remove cheesecake from a cheesecake pan with removable bottom (if using) and cheesecake has cooled in refrigerator at least 4 hours or overnight; this is the best time to remove aluminum foil.

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Now I bring you a wonderful recipe that I found here. These muffins are for me, the best muffins I had ever made, they are delicious, soft and they have a perfect crispy top. And the blueberries I bought this time were exceptionally delicious and juicy. The blueberries made everything tastier with a delicious tartness in each bite, very good. I’m crazy searching for blueberries to make more of these muffins. Recipe totally approved.

Blueberry Muffins


2 and 1/4 cups granulated sugar
1/2 cup vegetable oil (I used canola)
1/2 cup unsalted butter, melted
4 eggs, large
1 Tbsp. vanilla extract
5 cups All-Purpose flour (I used unbleached)
1 Tbsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
1 cup buttermilk
1/2 cup sour cream
2 and 1/4 cups, up to 3 cups. of semi-frozen blueberries (If you like your muffins to be loaded with fruit, use 3 cups or a little more if you dare!)
1/4 to 1/2 cup of coarse sugar for dusting the tops


This recipe will make 12 jumbo-size muffins (2 pans of 6 each), or 24 regular size muffins (2 pans of 12 each).

Preheat oven to 425 degrees. Set rack in middle of oven.
Line muffin pans with paper liners and coat the top of the pans, between the cups, liberally with baking spray. Place the pans on parchment-lined cookie sheets (though it may seem like overkill, doing this greatly reduces the chances of the muffin bottoms over-browning, a danger with jumbo muffins since they need to bake substantially longer than smaller muffins).

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of your mixer, using the paddle attachment, blend the oil, melted butter, and sugar together. Quickly add in the eggs and vanilla extract and blend well. Remove your bowl from the mixer and, using a rubber spatula, fold in the flour mixture. Or, if your mixer has a slow “stir” speed, use that. On low speed, blend in the buttermilk and sour cream. The batter should be kind of thick.

If you prefer, you may stir the berries into the batter at this point, but doing so may turn the batter blue here and there, which is fine if you don’t mind. Another option is to fill the muffin cups about one third of the way full with batter, then scatter some berries into each cup. Then, cover those berries in each cup with another spoonful of batter, and then add another bunch of berries on top of that. Finally, top all of that off with a last little dab of batter. Sprinkle coarse sugar generously over the top of each muffin.

Bake the muffins, if jumbo sized, for 15 minutes at 425 degrees, then turn the temperature down to 350 degrees and continue baking 12 to 16 more minutes. The muffin tops should be lightly golden, and a toothpick inserted deeply into the center of one of the middle muffins should come out mostly clean. The muffins should also spring back when lightly pressed with your finger. (They’ll bake in half the time, if they’re not jumbos.)

Let them cool in their pans for about 5 minutes before you attempt to remove them. If the large muffin tops are a little stuck to the top of the pan, slide a knife blade gently underneath to loosen them first. Let them cool further on a rack. Delicious served warm or cold!

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I’ll start to bring you more healthy recipes. It’s a bit difficult for me, because healthy food for me it’s just a basic salad…hehe, but I’ll try to find more healthy recipes that please me and I’ll post it. But when I was searching for some recipes I remembered a juice program that I learned to make in a magazine and I made it on my way, each thing working differently in the body. I’ll start with this nutritive detoxification smoothie, with blueberries, blackberries, plum, yogurt, pineapple and yam.

The blueberry contains some of the most powerful anti-aging phytonutrients and antioxidants to help destroy free radicals that age the skin and cause premature wrinkles. The blackberries are antibacterial, promotes healing and are still good for treating diarrhea. Natural yogurt and plum collaborate to keep the intestine healthy. And the yam is great for cleaning the blood and strengthen the immune system. Besides all that, the juice has many other essential vitamins to the body. Well, hope you’ll like it.

Detoxification Smoothie


1/2 small pineapple
1 handful of blueberry
1 handful blackberries
1/2 plum
1 slice (2,5cm) of yam
200g natural yogurt
4 ice cubs


Beat the pineapple in a blender and then add the blueberries, blackberries, plum, yam, yogurt and ice. Beat until creamy.
For a simpler version, discard the pineapple and if it gets too thick add a little water or soy milk.

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